In a large glass or plastic bowl whisk together flour, yeast, sugar and salt.
Using a wooden spoon or rubber spatula stir in water. Mix just until all the flour is incorporated.
Dough will be stick and shaggy. Scrap down the sides so the dough is all together.
Cover the bowl with plastic wrap then lay a kitchen towel over the top of that to make sure the plastic wrap stays in place.
Place the bowl on the back side of your counter for 12 to 18 hours. Over this time it should double in size.
When you are ready to bake preheat your oven to 450 degrees.
Once it is preheated place a ceramic cast iron pot with the lid on top in the oven and heat for 30 minutes.
While the pot is heating, stir down the dough and turn it out onto a piece of parchment paper. You may need to sprinkle the dough or your hand with a little bit of flour to prevent it be too sticky.
Let it rise on the parchment paper for the 30 minutes while the pot is heating up.
Once the 30 minute heating time is up, take the pot out of the oven, remove lid, and carefully transfer the parchment paper and dough into the pot. It's okay if the parchment paper is touching the sides.
Cover with the lid and bake for 30 minutes.
Remove the lid and bake for another 15 minutes.
Cool the bread on a cooling wrack for 10 minutes before slicing and serving.